Recipe: Zucchini Torpedoes

Zucchini TorpedoesWith just a little bit of time management, this main dish is easily put together with the rest of the meal for a total prep and cook time of thirty to forty-five minutes. My wife initially found a recipe for filling and baking zucchini in some “weekly recipe” magazine insert. I used it to get the cooking temp and times for the zucchini. The meat mixture is completely mine. Improvise it as you desire. I think the first time I made it, I used 1 lb. ground beef.
The Ingredients

zucchini (cut in half lengthwise and seeded)
1 lb. ground turkey
1 lb. ground chicken
onion, minced (I used half of a not-quite-large yellow)
garlic, minced (five or six cloves)
ginger, minced (about 3/4 inch of medium sized piece)
1 can petite diced tomatoes
olive oil (I used extra virgin)
1 cup red wine
sea salt
shredded cheese

Prep and Cooking

1. Preheat oven to 450 degrees.
2. Prep zucchini (cut and seed), place in a casserole dish with 1/2 cup water, cover with foil, and put in the oven for 15 minutes.
3. Meanwhile, prep and start the rice.
4. Saute’ the minced onion, garlic, and ginger until onion is soft and garlic is beginning to brown.
5. Add ground poultry to the onion mixture and cook until the meat is browned.
6. Add red wine, tomatoes, basil, parsley, turmeric, and pepper to mixture and continue to cook on medium-high heat to reduce the sauce a bit.
7. When the zucchini is done with the first fifteen minutes of cooking, remove from oven, take zucchini from dish, and dump any excess water from dish.
8. Fill zucchini with meat mixture and spread the rest of the mixture evenly across the bottom of the casserole dish.
9. Press the filled zucchini down into the meat mixture in the casserole dish and cover with cheese.
10. Put back into the oven for about 10 minutes or until the cheese is melted.
11. Serve with rice.

I used 2 pounds of meat so that I’d have plenty of extra meat mixture to put over top of the rice. One pound of meat would have been sufficient for six torpedoes, maybe eight, depending on how large the zucchini are.

Recipe: Stuffed Bell Peppers

Stuffed Bell PeppersI was trying to think of what to have yesterday while shopping at the local grocery store. While in the produce section, I noticed the red and yellow peppers. While looking at them, I noticed the abundance of green peppers which also looked good. I hadn’t had stuffed peppers in a while and I thought my in-laws might be coming over for dinner tonight and know that they like them, so I decided to make Stuffed Bell Peppers.
I’m not sure if these peppers were thicker or fresher than the ones I’ve had from others’ Stuffed Pepper recipes or if they just cook them longer in the oven, but the ones I made tonight were much more crisp and juicy. I actually liked them better this way, but it did make for a much stronger green pepper flavor. Most times the pepper doesn’t really seem to have a lot of flavor –it seems to only serve as the vessel for holding the beef mixture.
Diced Red and Yellow PeppersThe Ingredients
6 green peppers
1 red and 1 yellow pepper, diced
1lb ground beef
1/2 onion, diced
3 garlic cloves, minced
small chunk of ginger, minced
1 can petite diced tomatoes
1 can diced tomatoes with green chilies
Worcester sauce
shredded cheese
sea salt
cracked black pepper
Peppers stuffed and ready for the ovenPrep and Cooking
1. Prep and start the rice (in a rice cooker)
2. Brown beef in skillet with onion, garlic, ginger, Worcester sauce, salt and pepper
3. Prep the green peppers while the mixture simmers by cutting out the tops and removing the seeds
4. Mix the rice into the beef mixture and stuff the peppers to almost full
5. Spread any remaining mixture across the bottom of the baking dish, emplace the peppers, cover with foil, and place in the oven at 375 degrees for about 30 minutes
6. Remove the dish, fill the peppers the rest of the way with cheese, and place back in the oven, uncovered, until the cheese is melted –about 5 to 10 minutes
**Note: I actually made two separate mixtures with rice. I knew my younger daughter wouldn’t eat the peppers and doesn’t like spicy food so I divided the mixture above prior to adding the can of Tomatoes with Green Chilies and the brown rice -she also doesn’t like brown rice. I made a pot of white rice while the peppers were cooking and stirred it into the remaining mixture.

Recipe: Peanut Butter Chicken

Peanut Butter Chicken over RiceWanted to finish up the reduced fat peanut butter I’d been using to make the kids’ lunches because it is difficult to spread -it rips up the bread.  I decided to make Peanut Butter Chicken.  Hit the Web real quick to see what other ingredients are used and went from there based on a couple recipes.
The Ingredients
1 small package of chicken tenderloins
2/3 to 3/4 Cup of Peanut Butter
Fresh Ginger (about the size of a large marble – a little for the rice, a little for the peanut sauce)
Fresh Garlic, minced (1 clove for sauteing the chicken, 2 cloves for the sauce, 1 clove for the rice)
1/2 Onion, finely minced (1/3 for sauteing the chicken, 1/3 for the sauce, 1/3 for the rice)
dash of Cayenne Pepper
Brown sugar (didn’t measure – probably about a cup)
2 Tsp Soy Sauce
2 Tsp Vegetable Oil
1 Cup of water
1 Bag of frozen Broccoli
Olive Oil
Prep and Cooking
1. Prep and start the rice (in a rice cooker) with the ginger, garlic and onion mixed in
2. Saute the chicken tenderloins (cubed) in a skillet with a little Extra Virgin Olive Oil, garlic, onion, and a littlebrown sugar
3. In a sauce pan, over medium heat, mix the peanut butter, soy sauce, vegetable oil, water, ginger, garlic, onion, and cayenne pepper and most of the brown sugar
4. Once everything is melted and blended into a smooth sauce, keep it very low to prevent burning
5. When the rice starts to get close to done, steam the broccoli
6. Drain the chicken skillet of any liquid that hasn’t cooked off
7. Drain the broccoli (if steamed on the stove) and then mix into the chicken
8. Pour the peanut sauce over the chicken and broccoli and stir well
9. Serve over the rice
**Note: I probably used a bit more peanut butter than I needed -the sauce started to get a little thick as it cooled. Also, it had a flavor that I can’t quite place -the ginger, I think- that was a little overpowering. Overall, though, it was a good first shot at Peanut Butter Chicken.

Recipe: Ginger-Curried Pineapple Chicken

Ginger Curried Pineapple Chicken on StoveMy wife called and told me that she had read that she should eat more curry and ginger and pineapple and less beef… Voilà, I have a new recipe. (photo at left is the main dish cooking)
The Ingredients
1 bag of chicken tenderloins, trimmed
Fresh Ginger (about a ping pong ball sized piece before trimming)
Garlic Powder (was out of fresh – enough to cover the meat in the skillet with a light layer)
Curry Powder (same amount Garlic, but a slightly thicker layer)
dash of Cayenne Pepper
1 tbsp of brown sugar
dash of salt
dash of black pepper
1 small can of Pineapple Chunks
Prep and Cooking
1. Very finely julienne the ginger, then mince about a third of it to go in the rice. Put the julienned ginger in a large skillet with a little Extra Virgin Olive Oil
2. Use the minced ginger and get the rice going (I recommend a rice cooker)
3. Cube the chicken, put it in the skillet, and spread it into an even layer
4. Sprinkle with Garlic powder to create a light layer across the chicken and stir to cover the chicken with the garlic
5. Repeat step 3 with Curry powder, but make the layer of curry thicker
Ginger Curried Pineapple Chicken Over Rice6. Stir in the Cayenne Pepper, Brown Sugar, black pepper and salt
7. Add the can of Pineapple Chunks, stir, cover and simmer, stirring occasionally
8. When the rice is done, the chicken should also be ready
**Note: I served this over rice, as I do many things. An afterthought was sprinkling paprika over the meal to give it a touch of color. I think the flavor came out well with the cayenne pepper balancing the sweetness of the pineapple, but be careful not to add too much pepper as the curry has a bit of spice itself.

Recipe: Ginger Garlic Beef with Cilantro

Sorry, no picture. Got everything done and on the table, served the kids, wife, then myself and just started chowing down -forgot all about taking a pic. 😦
**Note: I prepped and started 2 cups of brown rice in the rice cooker before getting busy on the Beef mixture. Taking my time with the recipe below, as well as making salad, I was finished all the prep and cooking about the time the rice finished.
The Ingredients
1 package of ground beef (tonight’s was about 1.3 lbs and 80% lean)
Ginger root, about a thumb-sized piece (peeled and finely diced/minced – added some of this to the rice before starting it in the rice cooker)
3 cloves of garlic
1 carrot, medium
salt/sea salt
black pepper
fresh cilantro
Lemon Juice
Extra Virgin Olive Oil
Worcestershire Sauce
Prep and Cooking
1. Finely chop/dice/mince the ginger and garlic
2. Julienne the carrots into small pieces
3. Add the garlic, ginger, carrots, pepper, and salt to the ground beef while browning it
4. Add five or six splashes of Worcestershire Sauce, a small squeeze of lemon juice, a splash of Extra Virgin Olive Oil and less than a teaspoon of sugar
5. Cover and let simmer 5 to 10 minutes
6. Add the chopped cilantro to the mixture and continue to simmer until rice is done
6. Serve over rice (brown or white…which ever strikes your fancy)
I guess it was good. Everyone liked it and my younger daughter didn’t complain once about the brown rice which she claims to not like.
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